Description
This Slow Cooker Corned Beef and Cabbage recipe offers a traditional, comforting meal perfect for St. Patrick’s Day or any cozy dinner. Tender, briny corned beef brisket is slow-cooked alongside savory onions, garlic, potatoes, carrots, and cabbage, resulting in a hearty dish packed with flavor and perfectly fork-tender meat and vegetables.
Ingredients
Scale
Corned Beef and Vegetables
- 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
- 1 large white or yellow onion, thickly sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
- 1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
- 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
- 1 ½ cups liquid (low-sodium chicken broth, beef broth, water, or stout beer such as Guinness)
- 1 small or ½ medium green cabbage, cut into thin wedges
Optional Garnishes
- Chopped fresh parsley
- Coarse grain mustard
- Horseradish sauce
Instructions
- Prepare Corned Beef: Remove the corned beef from its packaging and rinse well under cold running water to remove excess brine. Pat dry thoroughly with paper towels and set aside.
- Layer Onions and Garlic: Place the sliced onions and minced garlic evenly in the bottom of a large 6- to 8-quart slow cooker, creating a flavorful bed for the meat.
- Arrange Corned Beef and Spices: Position the corned beef brisket fat side up over the onions and garlic. Sprinkle the seasoning packet that came with the brisket over the top, then add the dried bay leaves.
- Add Vegetables: Surround the brisket with the halved potatoes and cut carrots, spreading them evenly around the meat.
- Pour Cooking Liquid: Pour your choice of low-sodium chicken broth, beef broth, water, or stout beer (such as Guinness) over the vegetables and meat, using about 1 ½ cups.
- Slow Cook: Cover the slow cooker and cook on low for 8 to 10 hours for tender and flavorful results.
- Add Cabbage: About 2 hours before the end of cooking, carefully remove the lid and arrange the cabbage wedges on top of the brisket and vegetables.
- Finish Cooking: Replace the lid and continue slow cooking for the remaining 2 hours until the brisket is fork tender.
- Rest and Serve: Transfer the corned beef to a cutting board and let it rest for 5-10 minutes. Use a slotted spoon to move the vegetables onto a serving platter.
- Slice and Plate: Slice the corned beef against the grain into even pieces and arrange alongside the vegetables. Spoon some cooking liquid over everything for added moisture and flavor.
- Garnish and Enjoy: Optionally, garnish with chopped parsley and serve with coarse grain mustard or horseradish sauce on the side.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftover corned beef is excellent in Reuben sandwiches or corned beef hash.
Notes
- This easy slow cooker method produces traditional, tender, and flavorful corned beef and cabbage with minimal effort.
- The included seasoning packet adds authentic briny flavor, but always rinse the brisket to reduce excess salt.
- Use low-sodium liquids to control saltiness for a balanced dish.
- If cooking in the oven instead of a slow cooker, increase the liquid to 2 ½ cups and adjust cooking time accordingly.
- Resting the meat before slicing ensures juicy, tender slices that hold together well.
Nutrition
- Serving Size: 4 oz meat and 2 cups vegetables
- Calories: 409
- Sugar: 6 g
- Sodium: 895 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 112 mg
